blueberry lemon cream cheese bread

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The secret to really good quick bread is using cream cheese. It’s just so good and it provides the perfect amount of creaminess and moisture the batter. I use it in my Strawberry Dream Tea Bread and in my Creamsicle Cupcakes too. Try these recipes when you want to serve something really special.

~ preheat oven to 350 degrees F. ~

1/2 cup unsalted butter

8 oz. cream cheese (not lite)

1 cup sugar

2 large eggs, lightly beaten

6 Tablespoons 2% or whole milk

2 teaspoons pure vanilla extract

2 Tablespoons lemon juice

zest of 2 large lemons

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 cups fresh or frozen blueberries

Generously butter a 9×5 loaf pan. Mix butter, cream cheese and sugar until light and fluffy like frosting. Add eggs, milk, vanilla, lemon juice and lemon zest. Mix just until everything is evenly incorporated and smooth.

In a separate bowl, mix flour, baking powder, baking soda and salt. Gradually add flour mixture to wet ingredients until just combined. Don’t over mix. Gently fold in blueberries. If using frozen blueberries, just add them frozen, don’t thaw them out first.

Bake 60 to 70 minutes or just until a wooden skewer comes out with a few moist crumbs when inserted into center of the loaf. Cool loaf for 20 minutes in the pan. Loosen sides with a knife and turn out onto a wire rack to cool completely. Store in refrigerator in an airtight container.



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